Raviolo is the big brother of Ravioli, it’s bigger and what’s not better about that! Filled with creamy Labneh that’s slightly tart, it works beautifully with the fresh broad beans and rich herb butter. A little bit of effort for fantastic rewards! Make up a big batch to wow everyone at a party or freeze portions in little food bags and cook straight from frozen – easy!
Broad Bean and Labneh Raviolo with Herb Butter
Make around 8-10 large Raviolo
Prep time 30 minutes plus overnight resting
Cook time 10 minutes
100g ’00’ Flour
500g Greek Yoghurt
1 Lemon, zested
75g Broad Beans, shelled and podded
100g Broad Beans
1 tbsp Oregano, chopped
1 tbsp Parsley, chopped
1 tbsp Lemon thyme, chopped
Parmesan, to serve
The night before or at least 6 hours in advance, stir 1 tsp of salt through the greek yoghurt and then transfer into a doubled over j-cloth. You can either string the cloth up by tying all the edges together and suspend over a bowl or rest in the cloth in a sieve or colander. Leave for at least 6 hours and allow as much liquid to drain as possible.
In the bowl of a food processor, blitz together the ’00’ flour and egg. Add a few drop of
water if necessary but you want a dough that is ‘just’ combined. Press into a ball, knead briefly to bring together and then wrap in cling film and rest for a least 30 minutes in the fridge.
Once the yoghurt has thickened, stir through the lemon zest, some black pepper and broad beans. Set aside until required.
When you are ready to roll out the pasta in half or quarter batches, sprinkle some semolina or flour on the surface to avoid any sticking and gradually work the dough through the machine, keeping it lightly coated in semolina or flour. Once you have reached a thickness where you can see your hand through, it is ready. Measure out the size of the raviolo you want, I would recommend about 3-4 inch square. You can either cut out the squares in advance or work with the whole piece and trim once filled. Place a tablespoon of mixture in the centre of each raviolo, leaving half the rolled dough to lay over to cover. Run a wet finger around each piece of filling and then lay over the other half to cover. Press down gently around the filling to expel any air and also to seal the pasta where it is wet. Use a sharp knife or cutter to cut out or trim the raviolo and then set aside. Repeat with all the dough and filling until it is all used up. Allow the raviolo on sit out for 15-20 minutes to go slightly leathery. Once it is ready, you can either cover it and keep for later, freeze it or cook it straight away.
Once you are ready to cook, bring a large pan of salted water. Meanwhile, melt the butter in a large frying pan add in the beans and herbs. Gently boil the raviolo for 3-4 minutes or until cooked through and then transfer each pasta piece to the butter pan. Toss gently in the herb butter and then serve immediately with the remaining herb butter and broad beans drizzled over. Sprinkle with parmesan if desired.